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Overnight Oats

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Overnight Oats

Overnight Oats

This three-ingredient base recipe takes only minutes to prepare and results in a delicious breakfast. It can be enjoyed warm or chilled.
5 from 1 vote
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Course Breakfast
Cuisine American
Servings 2
Calories 118 kcal

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 cup unsweetened non-dairy milk (almond, oat, etc.)
  • 1/4 tsp cinnamon
  • 1 TB chia seeds (optional)

Coconut Date Overnight Oats (1 serving)

  • 1/3 cup Overnight Oats recipe
  • 1 Medjool date, pitted and chopped
  • 1 TB chopped walnuts
  • 1 TB unsweetened shredded coconut

Banana Nut Overnight Oats (1 serving)

  • 1/3 cup Overnight Oats recipe
  • 1 small banana, sliced
  • 1 TB chopped walnuts
  • 1 TB unsweetened shredded coconut

Peanut Butter Banana Overnight Oats (1 serving)

  • 1/3 cup Overnight Oats recipe
  • 1 small banana, sliced
  • 1 TB peanut butter

Apple Pie Overnight Oats (1 serving)

  • 1/3 cup Overnight Oats recipe
  • 1/2 cup unsweetened applesauce
  • 1 TB chopped pecans
  • 1/4 tsp apple pie spice (use in base recipe instead of cinnamon)
  • Diced apples

Peach Cobbler Overnight Oats (1 serving)

  • 1/3 cup Overnight Oats recipe
  • 1 peach, cut into 1" chunks
  • 1 TB chopped pecans or walnuts

Mixed Berries Overnight Oats

  • 1/3 cup Overnight Oats recipe
  • 1/2 cup blueberries, strawberries, and/or blackberries
  • 1 TB almond butter

Instructions
 

  • Base recipe: Add oats, non-dairy milk, and cinnamon to a glass container with a lid (ex. Mason jar), and stir well. Place in refrigerator overnight or for at least 8 hours.
  • Remove from refrigerator, and stir. To serve cold, add desired toppings. To serve warm, heat up in a microwave for about 1 minute (stir again after 30 seconds), and add toppings.
  • Store unused portion in refrigerator for up to 5 days.

Notes

Use the Overnight Oats base recipe to create a variety of options for breakfast. I've listed a few ideas for you, but the possibilities are endless. 
To increase the amount of protein in your Overnight Oats, add 1 TB (one serving) unsweetened plant-based protein powder.
Nutrition Facts information is for base recipe only.

Nutrition

Calories: 118kcalCarbohydrates: 17gProtein: 4gFat: 3.5gFiber: 2.7gSugar: 0.7g

Date Energy Balls

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Date Energy Balls

Date Energy Balls

A simple no-bake Daniel Fast snack that can also be enjoyed as breakfast or dessert.
4.35 from 26 votes
Print Recipe Pin Recipe
Course Appetizer, Breakfast, Snack
Cuisine American
Servings 6
Calories 151 kcal

Ingredients
  

Instructions
 

  • Add all ingredients to a food processor fitted with an "S" blade and mix until crumbly.
  • Scoop out 1 heaping tablespoon of dough and form into a ball with your hands. Repeat with remaining dough. Arrange date balls on a baking sheet lined with a silicone mat or parchment paper. You can also place them in a mini muffin pan. Place in the refrigerator or freezer for at least 30 minutes before serving.
  • Store in a sealed glass container in the refrigerator for up to a week or in the freezer for longer storage.
  • Yield: 6 servings (2 energy balls)

Notes

  • Substitute walnuts with pecans.
  • Don't have dates on hand? Another option is to make Fig Energy Balls with 1/2 cup of chopped, dried figs instead.

Nutrition

Calories: 151kcalCarbohydrates: 11gProtein: 4gFat: 11gFiber: 4gSugar: 6g

Taco Stuffed Peppers

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Taco Stuffed Peppers

Stuffed peppers are a fun way to eat a Daniel Fast main dish meal. Add your favorite toppings to this simple recipe.

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 cup cooked brown rice
  • 1 15-ounce can black beans, rinsed and drained
  • 1 10-ounce can diced tomatoes and green chilies, undrained
  • 1 tablespoon lime juice
  • 1 tablespoon Taco Seasoning
  • ½ teaspoon salt
  • Fresh cilantro, to taste
  • 6 medium bell peppers (green, orange, red, and/or yellow)
  • Toppings: Sliced avocado, green onions, sliced olives
  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large skillet over medium heat. Add onion. Cook 3-5 minutes or until softened.
  3. Lower heat, and add garlic. Cook 30 seconds, stirring often so garlic doesn’t burn. Add rice, black beans, tomatoes and chiles, lime juice, Taco Seasoning, and salt. Cook 10 minutes, stirring occasionally.
  4. While sauce is cooking, prepare peppers. Cut in half lengthwise, and remove stems and seeds. Place peppers in boiling water for 5 minutes. Drain in colander, and place in a large baking dish, cut side up.
  5. When sauce is finished, spoon mixture into pepper halves (about ¼ to 1/3 cup, depending upon pepper size). Add hot water to baking dish to a depth of ½ inch. Bake uncovered for 20 minutes.
  • Use Salsa instead of canned diced tomatoes and green chiles (if you already have a batch that’s ready).
  • Add corn kernels (fresh, canned, or frozen) to mixture.
  • Substitute pinto beans for black beans.
  • Use quinoa instead of rice.
  • If you like this dish, try Greek-Style Stuffed Peppers.

Sautéed Cabbage

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Sautéed Cabbage

Sautéed Cabbage

2.25 from 4 votes
Print Recipe
Course Side Dish
Servings 6

Ingredients
  

  • 1 small head green cabbage, cored, cut into thin strips (about 5-6 cups, loosely packed)
  • 2 tablespoons coconut oil or extra-virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ¼ cup water

Instructions
 

  • Heat oil in large skillet over medium heat. Add cabbage strips, thyme, salt, and pepper. Stir well. Cook 10-15 minutes, stirring occasionally, until the cabbage is tender and slightly browned.
  • Add water when cabbage starts to stick to pan or begins to brown more than you prefer. Serve warm.
  • Yield: 5-6 servings (serving size: about ½ cup)

Notes

  • Instead of thyme, you can substitute any herb or spice of your choice, such as basil, oregano, etc.

Nutrition

Carbohydrates: 4gProtein: 1gFat: 4gFiber: 2gSugar: 2g

Pan-Roasted Broccoli and Cauliflower

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Pan-Roasted Broccoli & Cauliflower



Pan-Roasted Broccoli and Cauliflower

5 from 2 votes
Print Recipe
Course Side Dish
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced onion
  • 3 cups broccoli florets
  • 3 cups cauliflower florets
  • 1 tablespoon fresh oregano or 1 teaspoon dried oregano flakes
  • 1/2 teaspoon salt

Instructions
 

  • Heat olive oil in a large, deep skillet over medium heat. Add onion and cook 3-5 minutes or until soft and translucent. Stir in broccoli and cauliflower.
  • Turn vegetables a few times to coat with the olive oil. Sprinkle in oregano and salt. Cover, and cook 7-8 minutes, stirring frequently. Vegetables should be slightly browned and crisp tender when ready to serve.
  • Yield: 8 servings (serving size: 1 cup)

Notes

Ultimate Nut and Seed Crackers

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Ultimate Nut and Seed Crackers

Ultimate Nut and Seed Crackers

These dense, nutritious crackers are delicious and satisfying. Enjoy them alone or with a Daniel Fast friendly spread, such as guacamole or hummus (see notes for links to recipes).
4.50 from 4 votes
Print Recipe
Course Snack
Servings 10

Ingredients
  

  • ½ cup chia seeds
  • ½ cup chopped pistachios
  • ½ cup chopped walnuts
  • ½ cup raw sunflower seeds
  • ¼ cup sesame seeds, black and/or white
  • ½ teaspoon salt
  • 1 cup water

Instructions
 

  • Preheat oven to 300 degrees. Prepare an 11 x 17-inch baking sheet by lining with a silicone mat or parchment paper.
  • In a large bowl, combine chia seeds, pistachios, walnuts, sunflower seeds, sesame seeds, and salt. Stir well. Then add water, and stir again.
  • Let mixture set for about 5 minutes or until water is completely absorbed.
  • Using a spatula, spread the mixture onto the prepared baking sheet into one large rectangle, covering as much of the sheet as possible.
  • Bake 30 minutes, and remove from oven. With a large spatula, carefully flip the rectangle. (Don’t worry if it breaks. You haven’t ruined anything!) Bake another 20-25 minutes, or until the edges begin to brown. Remove from oven and allow to cool 10 minutes before serving. Break into pieces approximate 2-inches x 1.5-inches.
  • Store in an airtight container up to one week. If crackers soften while in storage, place in a preheated 300-degree oven for about 5 minutes to crisp them up again.
  • Yield: 10 servings (serving size: about 6 crackers)

Video

Notes

  • You can use a variety of different nuts and seeds in this recipe, so feel free to adjust ingredients according to your personal preference. Substitution ideas: almonds, pecans, pepitas, or poppy seeds.
  • Add ½ teaspoon garlic powder or ½ teaspoon onion powder for a different cracker flavor.
  • Spread Super Easy Guacamole or Hummus on top of crackers.
 

Sweet Potato Protein Bowl

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Sweet Potato Protein Bowl

Sweet Potato Protein Bowl

Enjoy this tasty plant-based bowl for lunch, dinner, or even breakfast! It's loaded with nutritious ingredients, such as sweet potatoes, edamame, walnuts, and kale.
4.37 from 55 votes
Print Recipe
Course Main Course
Servings 4
Calories 257 kcal

Ingredients
  

  • 1 tablespoon coconut or olive oil
  • ½ cup chopped red onion
  • 2 cups chopped sweet potatoes, cut into 1/2-inch pieces (about 1 pound)
  • 1 cup cooked edamame or chickpeas, or ½ cup each
  • 2 cups torn kale, lightly packed, torn into bite-sized pieces
  • ½ cup chopped walnuts
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Instructions
 

  • Add coconut oil, onions, and sweet potatoes to a large skillet. Cook about 10-12 minutes, and then add the remaining ingredients. Stir frequently so garlic doesn’t burn. Cook another 5 minutes. If the pan becomes dry, add 1-2 tablespoons of water. Remove from heat and serve when sweet potatoes are crisp tender (not mushy).
  • Yield: 4 servings (serving size: about ¾ cup)

Notes

  • Substitute kale with fresh spinach leaves.
  • Use black beans instead of edamame or chickpeas.

Nutrition

Calories: 257kcalCarbohydrates: 25gProtein: 9gFat: 15gFiber: 7g

Daniel Fast Strawberry Ice Cream

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Strawberry Ice Cream

Strawberry Ice Cream

Yes, you can enjoy a delicious bowl of strawberry "ice cream" on your Daniel Fast. Only three ingredients are needed: bananas, strawberries, and coconut cream.
3.90 from 95 votes
Print Recipe
Course Dessert, Snack
Servings 6
Calories 103 kcal

Ingredients
  

Instructions
 

  • Place bananas in a food processor or blender. Mix 30 seconds or until bananas are crumbly. Add strawberries and mix another 30 seconds. Scrape sides of processor or blender as needed.
  • Pour in coconut cream, and mix until creamy and smooth (about 1 minute).
  • Store in a covered glass bowl in freezer 3-4 hours or until firm (but not solid). If the ice cream gets too hard to scoop, set it out on the kitchen counter to thaw until soft enough to serve (about 15-20 minutes).

Video

Notes

  • Top with chopped pecans and/or unsweetened coconut flakes.
  • Use the remaining amount of coconut cream to make another batch or two of this recipe (the leftover cream will keep in your refrigerator for a few days if covered). Another idea is to add the coconut cream to a smoothie instead of using non-dairy milk.
  • If you'd like to know which food processor I recommend, I use the Cuisinart 7-Cup model, which I purchased in 2001. After being used thousands of times, it's still going strong! The 7-cup size is perfect for me, but if you'd like a bigger processor, you might consider the Cuisinart 11-cup.
 

Nutrition

Calories: 103kcalCarbohydrates: 16gProtein: 1gFat: 4gFiber: 2gSugar: 9g

Creole Seasoning

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Creole Seasoning

Creole Seasoning

Store-bought seasonings often contain preservatives and other chemicals your body doesn't need. This homemade recipe only takes a few minutes to prepare, and it's a healthier choice.
5 from 2 votes
Print Recipe
Course Main Course
Servings 12

Ingredients
  

  • 2 tablespoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper

Instructions
 

  • Mix all ingredients in a small glass jar. Cover, and store until ready to use.
  • Yield: 12 servings (serving size: about 1 teaspoon)

Notes

Pizza Polenta Fries with Dipping Sauce

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Pizza Polenta Fries with Dipping Sauce

Pizza Polenta Fries with Dipping Sauce

These Daniel Fast friendly French fries are made with polenta (corn meal) instead of potatoes. When dunked in the pizza-flavored dipping sauce, they're a great-tasting side dish or snack.
4.44 from 60 votes
Print Recipe
Course Main Course, Side Dish
Servings 4
Calories 125 kcal

Equipment

  • Silicone mat
  • French fry crinkle cutter

Ingredients
  

  • 1 18-ounce tube prepared polenta
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon basil
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon salt

Dipping Sauce

  • 1 8-ounce can tomato sauce
  • ½ teaspoon basil
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 450 degrees.
  • Cut polenta in half horizontally. Using a French fry crinkle cutter, make about 80 fries (3 inches L x ½-inch W). Be careful because the polenta will crumble if you push too hard.
  • If you don’t have a crinkle cutter knife, cut polenta tube in half lengthwise. Then make six 1-inch lengthwise cuts in each section (seven pieces each). You should have 28 fries at this point. Then slice all pieces crosswise to make fries about 2 ½ to 3 inches long and ½-inch thick.
  • Place fries on a baking sheet lined with a silicone mat or parchment paper. Make sure fries are not touching. Use a basting brush to rub olive oil over the tops of the polenta fries.
  • Add basil, garlic powder, oregano, and salt in a small bowl. Stir well. Sprinkle mixture evenly over fries.
  • Bake 30 minutes or until crisp and golden-brown. During the last 5 minutes of cooking time, prepare dipping sauce. Add ingredients to a small saucepan, and stir well over medium heat. If sauce begins to boil, lower heat.
  • Remove fries from oven when finished, and serve with heated dipping sauce.

Notes

  • If you don’t have a basting brush, you can coat the polenta fries in a large bowl. Add olive oil to the bowl and then the polenta. Sprinkle spices over polenta and stir well (but gently so polenta doesn’t crumble). Then place on baking sheet.
  • You can also use a mandoline slicer to cut the polenta into fries.

Nutrition

Calories: 125kcalCarbohydrates: 21gProtein: 2gFiber: 6gSugar: 2g

Tropical Fruit Salad

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Tropical Fruit Salad

 

Tropical Fruit Salad

Tropical Fruit Salad is a light, refreshing dish that can be enjoyed as breakfast, snack, or dessert.
4.75 from 4 votes
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Course Breakfast, Dessert, Salad, Side Dish, Snack
Servings 6
Calories 96 kcal

Ingredients
  

  • 2 cups sliced strawberries
  • 3 kiwifruit, peeled and quartered
  • 1 1/2 cups orange segments, cut into 1-inch pieces
  • 1 cup red seedless grapes, halved
  • 1 cup fresh pineapple chunks, cut into tidbits

Instructions
 

  • Mix fruit in a large bowl, and chill until ready to serve.

Notes

  • Use mandarin oranges instead of regular oranges.
  • Top with chopped almonds, macadamia nuts, pecans, and/or walnuts.
  • Sprinkle lightly with toasted unsweetened shredded coconut.
  • Other fruit choices are apples, bananas, blueberries, peaches, and/or mangoes. However, if you do use apples, bananas, or peaches, mix in a little lemon juice to prevent browning.

Nutrition

Calories: 96kcalCarbohydrates: 22gProtein: 2gFat: 1gFiber: 4gSugar: 15g

Cauliflower Kale Soup

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Cauliflower Kale Soup

 

Cauliflower Kale Soup

Cauliflower Kale Soup is f tasty and filling, containing essential nutrients, such as vitamins A, K, and C.
3.82 from 22 votes
Print Recipe
Course Soup
Servings 8
Calories 114 kcal

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • ½ cup diced red onion
  • 2-3 garlic cloves, minced, minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 4 cups cauliflower florets, about one small head or 12 ounces frozen florets
  • 4 cups lightly-packed chopped kale(or about 2 1/2 cups frozen chopped kale)
  • 1 15-ounce can chickpeas, rinsed and drained
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes

Instructions
 

  • Heat olive oil in saucepan over medium heat. Cook onions until softened. Stir in garlic, and cook for 30 seconds, stirring constantly so garlic doesn’t burn.
  • Add broth or water and remaining ingredients. Bring to a boil. Simmer, uncovered, for 20 minutes, and serve.

Notes

  • Substitute spinach for kale.
  • You can omit the chickpeas if you’d like only vegetables in your soup.
  • One (10-ounce) bag of frozen riced cauliflower can be used instead of florets.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.
  • Cutting a head of cauliflower can be messy. I like to put it in a large bowl and break off the florets by hand, which prevents the cauliflower pieces from getting all over the kitchen counter.

Nutrition

Calories: 114kcalCarbohydrates: 18gProtein: 6gFat: 3gFiber: 5gSugar: 4g